Aug 7
2013

Healthy Cornmeal Avocado Muffin Recipe with Cheddar Cheese

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Tuck these healthy cornmeal muffins, made with avocado and cheddar cheese, into your kids’ lunch boxes. Thanks to California Avocados for sponsoring this post and helping me to share this recipe with you.
Healthy Cornmeal Avocado Muffin Recipe with Cheddar Cheese | cookincanuck.com #recipe #avocado #muffin #schoollunch

There are many blissful things about summertime. Lazy afternoon at the pool, long summer evenings…and not being required to pack lunch boxes every evening. As much as I love being able to tuck sandwiches and snacks into my boys’ lunch boxes, there are times when it seems downright tedious.

Is there such a thing as lunch maker’s block? I think I have a bad case of it. Really, there are only so many pb & j or turkey and cheddar sandwiches that two boys can handle!

This year I’m determined to “wow” my kids with my lunch-making prowess (ha!), surprising them with brilliantly re-purposed leftovers, leftover sandwiches and savory muffins. Please remind me of this when I start griping in the middle of the school year.

This healthy take on corn muffins combines whole wheat pastry flour with cornmeal. Regular whole wheat flour can also be used, resulting in a slightly denser muffin.

Some of the fats traditionally found in corn muffins, such as whole milk and butter, are replaced with low-fat buttermilk and mashed California avocados. The latter adds in healthy fats, along with fiber, potassium (more than bananas…really), vitamin E, folic acid and various B vitamins.

While there are green flecks of avocado in the muffins, the taste of the healthy fruit is subtle. And make no mistake – these are not your usual sweet corn muffins. Rather, they have a savory flavor from some shredded Cheddar cheese.

The recipe:

Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.

Healthy Cornmeal Avocado Muffin Recipe with Cheddar Cheese | cookincanuck.com #recipe #avocado #muffin #schoollunch

In a large bowl, whisk together the cornmeal, whole wheat flour, sugar, baking powder, baking soda and salt.

Healthy Cornmeal Avocado Muffin Recipe with Cheddar Cheese | cookincanuck.com #recipe #avocado #muffin #schoollunch

In a medium bowl, whisk together the eggs, buttermilk and smashed avocado.

Stir the buttermilk mixture into the cornmeal mixture just until combined. Stir in 1/3 cup Cheddar cheese.

Healthy Cornmeal Avocado Muffin Recipe with Cheddar Cheese | cookincanuck.com #recipe #avocado #muffin #schoollunch

Using a 1/4 cup measure, divide the batter evenly between the muffin tins. Sprinkle the remaining Cheddar cheese over top of the muffins.

Bake until a toothpick inserted in the middle of a muffin comes out clean, 10 to 12 minutes.

Healthy Cornmeal Avocado Muffin Recipe with Cheddar Cheese | cookincanuck.com #recipe #avocado #muffin #schoollunch

Cool the muffins in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack. Serve or store in an airtight container.

Other avocado recipes:

Avocado Recipes | cookincanuck.com
Cookin’ Canuck’s Shrimp, Corn & California Avocado Pasta Salad
Cookin’ Canuck’s Black Bean Sliders with Creamy California Avocado Sauce
I Wash…You Dry’s Frozen Mango Lassi with Sweetened California Avocados
Gimme Some Oven’s Grilled Pineapple, Chicken & Avocado Salad
Dine & Dish’s Smoky California Avocado Tortilla Stacks
A Southern Fairytale’s Creamy Avocado Sorbet with Candied Pistachio Brittle

Healthy Cornmeal Avocado Muffin Recipe with Cheddar Cheese

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Makes 12 muffins

Serving Size: 1 muffin

Calories per serving: 150 cal

Fat per serving: Total Fat 5.2g / Saturated Fat 1.8g

Healthy Cornmeal Avocado Muffin Recipe with Cheddar Cheese

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 1 cup cornmeal
  • 1 cup whole wheat pastry flour
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 eggs
  • 1 cup low-fat buttermilk
  • 1/3 cup smashed avocado (about 3/4 avocado)
  • 1/3 cup + 3 tbsp grated Cheddar cheese

Instructions

  1. Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.
  2. In a large bowl, whisk together the cornmeal, whole wheat flour, sugar, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together the eggs, buttermilk and smashed avocado.
  4. Stir the buttermilk mixture into the cornmeal mixture just until combined.
  5. Stir in 1/3 cup Cheddar cheese.
  6. Using a 1/4 cup measure, divide the batter evenly between the muffin tins. Sprinkle the remaining Cheddar cheese over top of the muffins.
  7. Bake until a toothpick inserted in the middle of a muffin comes out clean, 10 to 12 minutes.
  8. Cool the muffins in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack. Serve or store in an airtight container.

Notes

Calories 150.2 / Total Fat 5.2g / Saturated Fat 1.8g / Cholesterol 52.4mg / Sodium 412.7mg / Total Carbohydrates 21.5g / Fiber 2.7g / Sugar 5.3g / Protein 5.8g / WW (Old Points) 3 / WW (Points+) 4

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{ 23 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar August 7, 2013 at 5:47 am

These are lovely – and so unique! What a fun flavour!

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2 Dara (Cookin' Canuck) August 7, 2013 at 7:46 am

Thanks, Katrina. I held my breath while my kids taste-tested. Lucky for me, they loved them!

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3 Cathy Pollak ~ Noble Pig August 7, 2013 at 6:50 am

What a great twist using the avocado!! Love it! And lunches, I’m already dreading it too.

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4 Dara (Cookin' Canuck) August 7, 2013 at 7:46 am

Thanks, Cathy! Enjoy these last blissful weeks, free of lunch boxes. :)

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5 Jenna August 7, 2013 at 7:23 am

These look perfect for lunchbox season !! :) yum

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6 Dara (Cookin' Canuck) August 7, 2013 at 7:47 am

Thanks, Jenna! I have a feeling I’ll be making these for my kids a lot this year.

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7 kelley August 7, 2013 at 7:25 am

What a great twist, I’m sure they’re wonderful!

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8 Dara (Cookin' Canuck) August 7, 2013 at 7:47 am

Thanks, Kelley! Luckily, the boys gave them the “thumbs up”.

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9 Tieghan August 7, 2013 at 7:43 am

Well, geez I want you to pack me a lunch so I can eat a delicious meal everyday! Your kids are so lucky, lunch for me when I was in school was Turkey and cheese + some carrots and maybe pretzels too. Your lunch and these muffins sound so good!!

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10 Dara (Cookin' Canuck) August 7, 2013 at 7:48 am

Me too, Tieghan! But it was always a treat when my mum slipped in something a little different from the norm.

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11 Jess S. @ Floptimism August 7, 2013 at 8:03 am

I recently found that I needed a vegan corn muffin recipe so I swapped avocado for the butter, but I think I used too much and wound up with a very moist muffin…good, but definitely not corn muffin material. This recipe looks great! I’ll have to keep it in mind next time.

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12 Angie | Big Bear's Wife August 7, 2013 at 8:14 am

I am awful at figuring out things for lunch! I’d love to have a few of these in my lunch bag!

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13 Kristen @ Swanky Dietitian August 7, 2013 at 9:07 am

Yum! I love the addition of avocado!
Thanks for stopping by my blog. I always love meeting new bloggers.

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14 Robyn Stone | Add a Pinch August 7, 2013 at 11:24 am

Thanks for this! It looks wonderful! I can’t wait to try them!

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15 Becca August 7, 2013 at 1:21 pm

These look lovely! I hope you have other posts related to your challenge of making your sons’ lunches unboring … My challenge is my husband! (And yes, he really could be making his own lunches, but if I don’t intervene it would be take out burritos every day)

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16 Sommer @ ASpicyPerspective August 7, 2013 at 8:11 pm

These look fantastic, Dara!!

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17 Ali | Gimme Some Oven August 7, 2013 at 11:05 pm

So unique! Love this idea!

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18 Laurie {SimplyScratch} August 8, 2013 at 8:38 am

These look so good! I dread packing lunches… my youngest daughter also get’s 2 healthy snacks during the day on top of lunch. I run out of ideas halfway through the year! Totally bookmarked this!

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19 The Wimpy Vegetarian August 8, 2013 at 10:42 am

These look fantastic! I’ve been thinking about making some cornbread, and I want to make these. I love the healthy substitutions you made!!! Your boys are going to be very lucky this year, I have a feeling :-)

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20 Shelly (Cookies and Cups) August 8, 2013 at 5:05 pm

How do you come up with this? Totally amazing!

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21 Laura (Tutti Dolci) August 8, 2013 at 5:27 pm

I’ve yet to try baking with avocado but you’ve inspired me with these muffins!

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22 Laura @ Family Spice August 8, 2013 at 9:28 pm

This sounds delicious! I’m not ready for school lunches, either. But luckily, two of my kids adore chicken noodle soup and eat it in their thermos for lunch EVERY DAY. I just have to make a big pot of soup EVERY WEEK!!! : )

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23 Chung-Ah | Damn Delicious August 12, 2013 at 12:29 am

These are amazing! And that avocado touch? Brilliant!

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